Pork With Peaches Food

PEACHY PORK CHOPS

Steps:

• Heat oil in a large skillet over medium heat. Trim all visible fat from chops and season with salt and pepper to taste. Brown chops in vegetable oil.
• Combine reserved peach syrup, brown sugar and ginger. Pour over chops and bring to a boil. Add peaches and cook, uncovered for 15 to 20 minutes or until liquid is reduced to half and thick. Turn chops occasionally to insure even cooking. Serve!

GRILLED PORK AND PEACHES

Steps:

• Light a fire in a fire pit with a grill, or in a charcoal grill, or set a gas grill to high. If you have a very strong vent in your kitchen, you may use your stove with a burner set to high. Place a large cast-iron pan or two-burner griddle over the heat and allow it to get hot. At this point you can let the fire die slightly with no ill effect. If using a gas grill or stove, turn heat to medium.
• Meanwhile, put the pork on a work surface and, using a meat mallet, pound to an even thickness of approximately 3/4 of an inch.
• Combine the garlic, rosemary and 6 tablespoons olive oil in a small bowl, mixing to make a rough paste. Season the pork aggressively on both sides with salt and pepper, then spread half the garlic mixture over one side and half on the other side.
• Brush the pan or griddle with the remaining olive oil, allow it to heat until it shimmers and is almost smoking, then place meat on the hot surface and cook, without touching, until it forms a good crust, approximately 10 minutes.
• While the meat cooks, surround it with the peaches, cut side down, and dot the fruit with the butter. (If you're using two cast-iron skillets, place the peaches in their own oiled pan.) Let them cook for approximately 5 minutes, or until they are soft and slightly charred. Transfer to a platter and tent with foil to keep warm.
• When the meat is well browned on the first side, use tongs to turn it over, and cook in the remaining butter for another 5 to 7 minutes. Remove the meat to a carving board and allow it to rest below a tent of foil for approximately 5 minutes. Slice the meat and serve with the peaches.

ROSEMARY-MUSTARD PORK WITH PEACHES

Steps:

• Preheat a grill to high. Pat the pork dry and season with salt and pepper. Lightly oil the grill, then grill the pork, turning, until marked, about 10 minutes.
• Meanwhile, combine the peaches, wine, brown sugar, and 1/2 cup water in a saucepan. Remove strips of zest from the lemon with a vegetable peeler and add to the pan; squeeze in the lemon juice. Cover and cook over medium-high heat until the peaches are just tender, 5 to 7 minutes. Transfer to a bowl with a slotted spoon.
• Add the mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper to the juices in the pan. Transfer 1/3 cup of the liquid to a small bowl and stir in the chopped rosemary; brush onto the pork and continue grilling until a thermometer inserted into the thickest part registers 145 degrees F, 10 to 15 more minutes. Transfer to a cutting board.
• Meanwhile, simmer the remaining liquid in the saucepan until syrupy, about 3 minutes. Remove from the heat and season with salt. Return the peaches to the pan along with the rosemary sprigs. Slice the pork and serve with the peaches.
• Per serving: Calories 376; Fat 8 g (Saturated 3 g); Cholesterol 147 mg; Sodium 181 mg; Carbohydrate 26 g; Fiber 1 g; Protein 49 g

JUST PEACHY PORK TENDERLOIN

Steps:

• Flatten each tenderloin slice to 1/4-in. thickness. Sprinkle with salt and pepper. In a large nonstick skillet over medium heat, cook pork in oil until tender. Remove and keep warm., Add peaches and lemon juice, stirring to loosen browned bits from pan. Cook and stir until peaches are tender, 3-4 minutes. Stir in the pork and preserves; heat through.

PEACH-GLAZED PORK CHOPS

Steps:

• Heat oven to 375ºF.
• Drain peaches, reserving juice. Add enough hot water to reserved juice to measure 1-1/2 cups; pour into large bowl. Add butter; stir until melted. Stir in stuffing mix and peaches. Let stand 5 min.
• Spoon into 13x9-inch pan; top with chops. Mix preserves and mustard; spoon over chops.
• Bake 40 min. or until chops are done (160ºF).

SKILLET BALSAMIC PEACH PORK CHOPS WITH FETA AND BASIL

Steps:

• 1. Preheat the broiler to high. 2. Heat a large skillet over medium high heat. Season the pork chops all over with kosher salt and pepper. Add the olive oil to the skillet, when the oil shimmers, add the pork and sear on both sides for 3-4 minutes. Reduce the heat to medium and continue cooking for about 8-10 minutes, or until the pork chops are cooked through. 3. In a small bowl, whisk together the balsamic vinegar, honey, and oregano. During the last 2 minutes of cooking, pour the balsamic sauce over the pork chops. Remove from the heat and add the peaches. Transfer the skillet to the oven and broil for 4-5 minutes or until the peaches are lightly charred. If the balsamic sauce starts getting too thick, add ¼ cup of water to keep it saucy. 4. Remove from the oven and top with feta, fresh basil, and chili flakes. Serve the pork with the peaches and balsamic sauce from the pan. Enjoy!

PORK ROAST WITH PEACH SAUCE

Steps:

• Cut roast in half. In a large skillet, brown pork in oil on all sides. Transfer to a 4- or 5-qt. slow cooker. Sprinkle with onion salt and pepper., Drain peaches, reserving juice in a small bowl; stir the chili sauce, brown sugar, vinegar and pie spice into the juice. Spoon peaches over roast; top with juice mixture. Cover and cook on low for 6-8 hours or until meat is tender., Remove meat and peaches to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork and peaches.

PORK CHOPS WITH FRESH PEACHES AND BASIL

Steps:

• Cook the bacon in a large skillet until crisp. Set aside to drain on a paper towel. Once cooled, crumble the bacon.
• Wipe away most of the bacon grease from the skillet. Note: you can use cooking oil instead to brown the chops if you prefer. Be sure to use an oil with a high smoke point. Season the chops with salt and pepper. Don't season with too much salt because remember bacon is salty.
• Heat the skillet again on medium-high heat. Cook the chops 5 minutes both sides, turning them once. If the pork chops are extra thick, you may need to finish them in the oven at 350 degrees for 10-15 minutes.
• Remove the chops from the skillet and keep warm.
• Add wine to the skillet, scraping up the bottom with a flat spatula to loosen the cooked brown bits. Reduce mixture slightly; about 2 minutes.
• Reduce heat to medium then add peaches to the skillet, season with (salt) and pepper, to taste. Cook, stirring until warmed through and [slightly] softened, approximately 5 minutes. Don't overcook the peaches or they will turn too mushy.
• Transfer the pork chops to a serving platter, top with the peaches, crumbled bacon and fresh basil ribbons.
• Serving suggestion: the pork chops were served with plain grits cooked in chicken broth, steamed summer squash including yellow squash and zucchini, Recipe #93943 and a platter of lemon cucumber and icicle radishes with a splash of rice vinegar.

PORK WITH PEACHES STIR-FRY

Steps:

• In a glass bowl or casserole dish, combine the lemon juice, soy sauce, ground ginger, and garlic powder. Place the pork into the dish, cover and refrigerate for several hours or overnight.
• Heat the oil in a wok over medium-high heat. Add the pork, marinade and onion, and cook stirring constantly until the meat is cooked through. Throw in the carrot and broccoli, and cook for a few minutes, then add the peaches with the juice, and bring the mixture to a boil. Sprinkle the flour over the mixture, and stir in. Cook, stirring, until the sauce thickens. Serve over rice or noodles.

PORK TENDERLOIN WITH BOURBON-PEACH SAUCE AND CABBAGE SLAW

Steps:

• Heat a large cast-iron skillet over medium-high, and add 1 tablespoon oil. Season pork with 1/2 teaspoon salt and 1/2 teaspoon pepper. Add to skillet, and cook, turning to brown all sides, until a thermometer inserted in thickest portion registers 140°F, 5 to 6 minutes per side. Transfer to a plate.
• Add peaches to skillet; cook, stirring often, until lightly browned, 2 to 3 minutes. Add bourbon, 1 tablespoon vinegar, and 1 tablespoon honey; cook, stirring often, until sauce is slightly thickened, about 5 minutes. Remove skillet from heat; add butter, swirling until melted.
• Whisk together mustard, remaining 2 tablespoons oil, remaining 2 tablespoons vinegar, remaining 1 tablespoon honey, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon pepper in a large bowl. Add cabbage, almonds, parsley, and thyme; toss to coat. Slice pork. Divide slaw and pork among 4 plates; top with peach sauce.

INSTANT POT PORK CHOPS IN SPICY PEACH SAUCE

Steps:

• Place the canola oil into the Instant Pot and turn it on saute.
• Add the pork chops.
• Brown the chops, turning once, for 6 minutes.
• Remove pork chops and deglaze bottom of Instant Pot with red wine.
• Place pork chops back into the Instant Pot.
• Drain the peaches but reserve the juice.
• Place the reserved juice into a mixing bowl.
• Add the tomato sauce, water and soy sauce and stir until blended together.
• Add the rosemary, thyme, basil and cayenne pepper and stir until blended in.
• Pour the mixture over the top of the pork chops.
• Lay the peaches evenly over the top.
• Cook on high pressure for 15 minutes.

PECAN-ENCRUSTED PORK WITH PEACHES

Steps:

• Preheat oven to 400°F Place tarragon, brown sugar, honey and garlic in food processor container; cover. Process until mixture forms a thick paste. Add 1 tsp. of the oil; cover. Process until well blended. Mix in remaining 1 tsp. oil if necessary for spreading consistency.
• Sprinkle salt and pepper over pork. Rub tarragon mixture over pork; roll in pecans to evenly coat all sides. Place onions and peaches in foil-lined 13x9-inch baking pan; top with pork. Cover with additional foil.
• Bake 1 hour or until pork is cooked through, removing foil from top of pork for last 10 minutes of baking time.

PORK TENDERLOIN WITH PEACHES

Steps:

• To the bowl of a food processor add garlic, cilantro, soy sauce, black pepper and pulse until the marinade is well blended but still has some texture.
• Place pork tenderloin in a large ziploc bag. Pour the marinade over pork tenderloin and marinate in the fridge for 2-3 hours.
• Preheat the oven to 360 F and line a medium size baking dish with a foil.
• Heat 1 tablespoon of butter in a large non-stick pan and on a medium heat.
• Remove tenderloin from a ziploc bag, slightly wipe off the marinade and sear the pork tenderloin on all sides until golden brown.
• At the same time and on the same pan, cook the peaches until brown.
• Transfer the pork to the baking dish and bake for 20 minutes. Remove from the oven and cover with a foil.
• Meanwhile, add balsamic vinegar to a pan with peaches and stir for 2-3 minutes. Remove the peaches and set aside.
• Whisk in chicken broth, soy sauce, slightly increase the heat and cook for 2-4 minutes until the sauce thickens.
• Remove sauce from the heat, adjust the salt and stir in 1 tablespoon of butter.
• Thinly slice pork tenderloin and serve with a peach sauce.
• Enjoy!

JAMIE OLIVER'S PORK WITH PEACHES

Steps:

• Preheat oven to 425 degrees F.
• Score the skin of the pork about about 1/2 an inch apart through the fat nearly to the meat.
• Turn over the roast & slice a pocket into the side of the loin by going about 3" horizontally into the meat. Depending on the size of your loin, you may have to cut more or less into the roast. Be careful not to cut all of the way through the roast because you're just trying to make a pocket.
• Smoosh up your butter & chopped thyme with salt & pepper and smear about half of this mixture inside the pocket you just made.
• Push the peaches into the pocket & pack the rest of the butter mixture on top of the gap.
• Snuggly tie up the roast in 3-4 places with butchers twine to keep the pocket closed.
• Salt & pepper the outside of the roast & place in roasting dish, skin side up, with any peaches that wouldn't fit inside the roast & any other roasting veggies you like. (i.e potatoes, carrots, parsnips, Jerusalem artichokes, etc).
• Cook for 50 minutes to an hour or until the pork is done,depending on your oven.
• Take it out of the oven and transfer roast to a plate to let it rest for about 10 minutes before slicing.
• Optional: To make gravy, I remove the veggies from the roasting pan & place the pan on top of the stove (don't do this if it's a glass dish). De-glaze it with a little white wine or water. I let the liquid reduce a bit, add whatever juice is in the plate from the resting roast then add a little pat of butter to make it glossy. This gravy is kinda gooey & sweet from the peaches.

PORK WITH PEACHES

Steps:

• Preheat the oven to 425 degrees F (220 degrees C/gas 7).
• Score the skin of the pork through the fat, the incisions should be about 1 centimeter apart. Turn over. Make a pocket for the stuffing by cutting an incision at an angle, about 3 inches (7.5 centimeters) deep in the center of the streaky part of the loin, working away from the eye meat. Starting slightly in from the side of the meat, slowly slice along the loin not quite to the end, this will ensure your stuffing won't fall out.
• Chop half the thyme with 1 clove of garlic and scrunch together with the butter, 1 tin of peaches, and a good pinch of salt and pepper. Push the butter into the pocket and pat back into shape. Lay the pancetta, bacon or Parma ham over the pork, leaving the skin side uncovered, and tie up firmly with 3 to 4 pieces of string.
• Place skin-side up in a roasting tray with the remaining peaches, the garlic cloves, thyme, and half of the white wine. Roast for around 1 hour until the skin is crisp and golden.
• When ready, remove the pork and peaches to a plate and leave to rest for 15 minutes whilst you finish the sauce. To do this, remove most of the fat from the roasting tray, then place the tray over a high heat. Squash the cooked garlic and add 1 tablespoon of flour. Stir and add the rest of the wine with a glass of water or stock. Simmer and leave to reduce for a few minutes. Strain and add any extra juices from the rested pork. Check the seasoning and consistency and serve drizzled over the sliced pork.